Maple syrup drenched doughnuts
recipe

Enjoyable Maple syrup drenched doughnuts Recipe

Enjoy a lazy meal in the sun with these warm, sweet doughnuts that will leave you with sticky fingers and a smile.
Maple syrup drenched doughnuts
Prep Time : 0:10 | Cook Time : 0:15 | Total Time : 0:25 | Serving : 16 person.

Ingredients

  • 1 1/2 cups (150g) self-raising flour

  • 1/3 cup (70g) caster sugar

  • 1 teaspoon ground cinnamon

  • 1 teaspoon finely grated orange rind

  • 1/2 teaspoon bicarbonate of soda

  • 3/4 cup (185ml) buttermilk

  • 1 egg, lightly whisked

  • 30g butter, melted

  • Vegetable oil, to deep-fry

  • Vanilla yoghurt, to serve

  • 1/2 cup (70g) pecans, coarsely chopped

  • Orange zest, to serve

Maple and orange syrup

  • 50g butter, chopped

  • 1/2 cup (125ml) maple syrup

  • 1/2 cup (100g) brown sugar

  • 1/4 cup (60ml) orange juice

  • 1/4 cup (60ml) water

  • 1 cinnamon stick

Method

  • Step 1

    To make the maple and orange syrup, combine the butter, syrup, sugar, orange juice, water and cinnamon in a saucepan over medium-low heat. Cook, stirring occasionally, for 2 minutes or until sugar dissolves. Increase heat to medium-high and bring to the boil. Cook, stirring occasionally, for 5 minutes or until syrup thickens slightly. Remove from heat.

  • Step 2

    Combine the flour, sugar, cinnamon, orange rind, bicarbonate of soda and a pinch of salt in a large bowl. Whisk the buttermilk, egg and butter together in a jug. Pour the buttermilk mixture into the flour mixture and stir to combine.

  • Step 3

    Heat enough oil in a large saucepan to reach a depth of 6cm, over medium heat, until 170°C (to test when oil is ready, a cube of bread turns golden brown in 20 seconds.)

  • Step 4

    Carefully drop 4 large teaspoonfuls of mixture into the hot oil and cook, turning occasionally with a slotted spoon, for 2-3 minutes or until golden and just cooked through. Use a slotted spoon to transfer to a plate lined with paper towel. Transfer to the maple syrup mixture to soak. Repeat in 3 more batches with remaining dough, reheating oil between batches.

  • Step 5

    Use a slotted spoon to transfer doughnuts to serving bowls. Drizzle with any leftover syrup. Serve warm or at room temperature, with a dollop of yoghurt, sprinkled with pecans and orange zest.

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